One-Tray Creamy Chicken & Pumpkin Risoni

• Thickly slice leek. • Place peeled pumpkin pieces and leek on the lined oven tray. Add a pinch of salt, a drizzle of olive oil and toss to combine. • Roast until blistered and tender, 20-25 minutes. • Meanwhile, cut chicken strips into 2cm chunks. • In the last 10 minutes of cook time, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• When the risoni is done, remove from oven then stir through cooked chicken, cream (see ingredients), pumpkin and leek. Stir through a splash of water to loosen if needed. • Season with a pinch of salt and pepper.